Whole Roast Chicken with Herb Butter, Step by Step

Raw materials

A 1 kg bird feeds three or four with sides.

Whole Chicken (Skin On, Frozen)

1 kg · 1 pack · 5% off

₹359₹379

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Method

Thaw fully, dry the skin, and rest before carving.

1. 01
   Thaw fully

   Thaw the bird in the fridge for 24 hours, still in its pack. Never thaw on the counter. A half-frozen bird cooks unevenly.

2. 02
   Dry the skin

   Remove the pack and any giblets. Pat the bird very dry inside and out. Dry skin crisps.

3. 03
   Butter the bird

   Mix the herb butter. Loosen the skin over the breast and push half of it underneath. Rub the rest over the skin.

4. 04
   Set up the tray

   Put the vegetables and lemon in a roasting tray. Sit the chicken on top. Tie the legs together if you wish.

5. 05
   Roast

   Roast at 200 °C for 1 hour 10 to 1 hour 20 minutes, basting once. The chicken is done when the thickest part of the thigh reaches 74 °C and the juices run clear.

6. 06
   Rest and carve

   Rest for 15 minutes under foil. Carve and serve with the tray vegetables and pan juices.

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